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–+ servings
Restaurant-Style Chilean Sea Bass

Savor Restaurant-Style Chilean Sea Bass in Under 30 Minutes

Discover a quick and delicious Restaurant-Style Chilean Sea Bass recipe that transports you to a seaside bistro, perfect for impressing guests.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 fillets
Course: Dinner
Cuisine: Seafood
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fish
  • 2 fillets Chilean Sea Bass Substitute with cod or halibut if desired.
For the Cooking Fat
  • 2 tablespoons Olive Oil Avocado oil can be used for high-heat cooking.
  • 3 tablespoons Unsalted Butter Ghee can be used for lactose-free option.
For the Flavor
  • 3 cloves Garlic Minced, use fresh garlic for best flavor.
  • 1 whole Lemon Juiced and zested; lime can be substituted.
  • Sea Salt Adjust to taste.
  • Freshly Ground Black Pepper To taste.
For the Garnish
  • Fresh Parsley Chopped, can substitute with dill or cilantro.

Equipment

  • Oven-safe skillet

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 400°F (200°C). Pat the Chilean sea bass fillets dry with paper towels, season with sea salt and black pepper.
  2. In an oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Place the seasoned fish skin-side down and sear for 3-4 minutes until crispy.
  3. Flip the fillets and add 3 tablespoons of unsalted butter and minced garlic to the skillet, allowing the butter to melt and spooning over the fish.
  4. Stir in lemon juice and zest, then transfer the skillet to the oven. Roast for 8-10 minutes until the fish flakes easily with a fork.
  5. Remove from oven, spoon garlic butter over the fillets, and garnish with chopped parsley before serving.

Nutrition

Serving: 1filletCalories: 380kcalCarbohydrates: 2gProtein: 35gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gCholesterol: 80mgSodium: 450mgPotassium: 700mgVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 1mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days or freeze for longer storage. Reheat gently in a skillet with a splash of broth or water.

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